Time 45m Yield SERVES 6-8 as a side dish Number Of Ingredients 12 Steps:
Place all the ingredients, except for the onion and mushrooms, in a stainless steel saucepan and bring to a simmer. Simmer for 15 minutes, then add the onion and cook for a further five minutes. Add the mushrooms and simmer for a further 10 minutes. When they are cooked, if there is too much liquid, remove the mushrooms and reduce the sauce a little to intensify the flavour. Add the mushrooms back to the liquid to chill overnight so they can marinate in the sauce.
Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes. Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally. Lift out the mushroom with a slotted spoon and transfer them to a serving dish. Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste. Pour the liquid over the mushrooms, and leave the mushrooms to cool. Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts. Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Wash the mushrooms and set aside. Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes. Then put in the mushrooms, and simmer for 10 more minutes, uncovered. Remove the mushrooms and place in a serving dish. Boil the liquid until there is only 1 cup. Take out the bay leaf and thyme. Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste. Pour liquid over mushrooms; garnish with chopped parsley. Serve warm, or refrigerate and then serve chilled. *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.
Time 12h30m Number Of Ingredients 7 Steps:
In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Remove the outer leaves from the leeks, wash thoroughly and cut into 2.5 centimetre (1 inch) lengths. Place in a pan (preferably non-stick) with the remaining ingredients, adding salt and freshly ground black pepper, to taste. Heat gently until the vegetables are simmering and simmer for 20 minutes. If serving warm, place in a serving dish, garnish with basil leaves - and serve. If serving cold, leave to cool in the liquid, then place in a serving dish, garnish with basil leaves - and serve.
Time 25m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Warm the oil in a large saucepan over moderate heat; add the fennel and onion. Cover and cook for 5 minutes. Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared. In a separate pan steam the cauliflowers and green beans until just tender. Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes. Stir in the cauliflowers and green beans, and season with salt and black pepper. Remove from the heat and set aside. Sprinkle with parsley and serve warm or cool.
